The Signature of Colour in Our Foods: Yellow – Purple

The Signature of Colour in Our Foods: Yellow – Purple

By Hwaa Irfan


The natural colours of life, as opposed to the artificial colours we as humans create are but forms of light energy transformed by our brains which possesses domains of visual memory set up to discern different colours. Each colour is a particular wave of energy that we are receptive to, and each wave of energy has a particular potential, and a particular promise.

That promise is compromised or even missing when we fall prey to the marketing hype of processed foods, rich with all kinds of additives and colourings not as nature intended. The whole foods, that is food as nature intended is where the treasure of nutritional lies, ready and waiting to synergize with the human body according to the Laws of Nature. This may sound a bit “old school” but all that is the way our bodies are designed. Our bodies, minds and souls cannot function at full potential  if it is continually compromised by synthetic proteins, vitamins, and is bombarded with man-made chemicals that over time accumulate alot of bogus from food technology that is based on the premise that the human body is a mechanical machine that only needs fuel, and that man has complete knowledge of the human body in order to do so! To put a stop to the never-ending evolution of new diseases, we must stop listening to the promises made by the food, agricultural, and pharmaceutical industries in order to boost their profit margin, and to keep whole foods out of reach.

Purple – All shades from blue – violet tell us that anthocyanins and ellagic acids are present in foods  like red cherries, onions, purple cabbage/carrots/grapes/raisins/aubergines, Hibiscusblack currant, plums, pomegranate, and beetroot for example.

Anthocyanins (cyanidin, pelargonidin, petunidin) are water soluable polyphenol flavanoids with strong anti-oxidant properties that are found just under the skin of the produce. The full knowledge of what anthocyanins do is still in its infancy, as they are difficult to study in isolation.

When consumed, anthocyanins powerful anti-inflammatory properties that are effective on the nervous system and collagen (the most abundant protein in the human body found mainly in connective tissue). Anthocyanins protect damaged tissue, blood vessels, and ease allergic reactions.

They have also been found to improve night vision, protect against liver damage, reduce blood pressure, possess antimicrobial activities, and as a strong antioxidant, suppress proliferation of cancer cells.

Reduced Benefits

Anthocyanins being located mainly under the skin of produce, can be degraded by iron, sulphur dioxide, ascorbic acid, iron, tin, copper, oxygen and heat, which means a lot of the nutritional can be lost in the process of cooking. Therefore, anthocyanins are best absorbed by the human body when consumed fresh i.e. not cooked, or frozen in the case of berries.

Ellagic acid, is also a strong antioxidant polyphenol compound. It is a water soluble that exists freely, or as a compound. It has a reputation for protecting the DNA, and protects the blood from coagulating. In raspberries, ellagic acid is known to protect the integrity of cell membranes. In 2010, Cancer Prevention Research, U.S. found that ellagic acid actually interferes with the metabolism of estrogen, thus preventing the growth of tumors in the mammary glands, and is known to be effective in reducing esophagal and colon cancers. Ellagic acid has also been found to sustain the integrity of healthy skin as it prevents the breakdown of collagen, and therefore reduces wrinkling, and thickening of the skin.

Ellagic acid reduces the toxic effect of excess iron intake, but in its synthetic form, i.e. ellagic acid supplements, it is difficult for the human body to process unlike the ellagitannin complex supplements, which is natural. Besides esophagal and colon cancers ellagic acid supplement is not regulated in the U.S. However, for a healthy balanced diet, it is not required to take ellagic acid in large amounts, as it is a micronutrient meaning that we only need to take it regularly in small amounts as is the case with a healthy whole food diet. There is some evidence, that the supplement affects the way in which enzymes in the liver function.


“Ellagic Acid”

Related Topics:

The Signature of Colour in Our Foods: Yellow – Red

Your Vitamins and Minerals

Allah’s Medicine Chest: Blueberries (Vaccinium corybosum)

Allah’s Medicine Chest: Aubergines (Solanum melongena esculentum)

Allah’s Medicine Chest: Acai Berries (Euterpe oleracea)

Allah’s Medicine Chest: Pomegranate (Punica Granatum)

Allah’s Medicine Chest: Strawberries (Fragaria vesca)

Allah’s Medicine Chest: Almonds

Allah’s Medicine Chest: Kiwifruit (Actinidia chinensis)

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